| abstract |
【Task】 Conventionally, in the processed cheeses in which the lactic acid bacteria have been killed, the process cheeses in which the lactic acid bacteria contributing to health survive are provided, and a method for producing the same. [Solution] Traditionally, in processed cheese products where lactic acid bacteria have been killed, after the heating and melting step, the product temperature of the cheese is continuously adjusted as necessary, such as in-line proportional mixing, etc. By adding lactic acid bacteria while maintaining aseptic conditions, which prevents contamination, it is possible to survive the lactic acid bacteria that contribute to health while ensuring the filling and packaging suitability of process cheeses or the suitability of molding and packaging. I was able to. If heat-resistant spores of the genus Sporolactobacillus, which is a lactic acid-producing bacterium, were used, the lactic acid-producing bacterium was able to survive without changing the conventional heat treatment process. [Selection figure] None |